Fundamentals: Pastry Cream

Learn how to make pastry cream in less than two minutes. Perfect recipe for filling pies, eclairs, napoleons, tarts and cakes.

140g yolks
120g sugar
50g all purpose flour
550g whole milk
pinch salt
30g unsalted butter
1 teaspoon vanilla extract

Inspiration for recipe: Bouchon Bakery cookbook:

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